Titan Posted July 17, 2020 Share Posted July 17, 2020 Rye of the Tiger, Black Rye Tucan IPA. This pressure ferment has been going since Sunday. Will more than likely dry hop this Sunday before cold crashing. Still not sure what hops or qty, will see what i have on hand. 4 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 17, 2020 Author Share Posted July 17, 2020 Kegged the red ale the other day, and today pitched the pale ale, currently sitting at 16.3 degrees. I'm cleaning the flask now as well so I might do the old boiling water in the fridge later on, just until the thing gets going, and again when it's nearing the end. Strangely only got 19 litres in the fermenter despite the the cube being practically full. Oh well. 3 Link to comment Share on other sites More sharing options...
JoeB7 Posted July 17, 2020 Share Posted July 17, 2020 About to pitch my coopers yeast recovered from bottles. Should I room temp it B4 pitching or straight from the fridge? I'm worried it may shock the little blighters Link to comment Share on other sites More sharing options...
JoeB7 Posted July 17, 2020 Share Posted July 17, 2020 Had a think about it. Going to acclimatize them to 20°C Ignore my last 'panic post' 1 1 Link to comment Share on other sites More sharing options...
UncleStavvy Posted July 17, 2020 Share Posted July 17, 2020 (edited) 3 hours ago, JoeB7 said: About to pitch my coopers yeast recovered from bottles. Should I room temp it B4 pitching or straight from the fridge? I'm worried it may shock the little blighters Either or really, the CCY is a beast. My experience is pitch at 21-23° in the wort straight from the fridge. Tip off any clear fluid from container, add wort from FV, swish and pitch. BUT....hold temp at 21-23° for 12-18hrs or visible kraussen then set req temp for recipe Edited July 17, 2020 by UncleStavvy 2 Link to comment Share on other sites More sharing options...
MitchBastard Posted July 18, 2020 Share Posted July 18, 2020 Got a West coast Pale Ale fangin away. marris otter munich light Crystal. columbus, cascade and centennial in the boil. Simcoe as a dry hop. US05 doing the hard work. awesome brew day. Mash ph was spot on. Numbers were bang on and my first yeast starter got to business as per the picture below withIn 8-10 hrs. Will definitely be making starters from now on. 8 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted July 18, 2020 Share Posted July 18, 2020 Belgian Chocolate Stout - April ROTM 1.7kg Devil’s Half Ruby Porter 1.5kg Amber Malt Extract 1.5kg Light Malt Extract (Instead of 1kg Light Dry Malt) 300g Chocolate Malt Grains (Up from 250g in the recipe) 100g Cacao Nibs 1 Vanilla Bean Safale S-33 plus kit yeast Made mine to 25L to reduce the ABV in the keg to around 5.5% instead of 6.4%. The extra volume will also let me bottle a couple of longnecks. 5 Link to comment Share on other sites More sharing options...
Malter White Posted July 18, 2020 Share Posted July 18, 2020 On 6/1/2020 at 8:57 AM, Hairy said: I use one of these more hop teas. https://www.kmart.com.au/product/8-cup-coffee-plunger/1024820 Coffee plungers work well. After being out of stock for weeks, I finally got hold of one from Kmart recently. Used it yesterday for the first time. Absolutely worked a treat. Much simpler than the Chux method. 4 Link to comment Share on other sites More sharing options...
UncleStavvy Posted July 19, 2020 Share Posted July 19, 2020 Fermentation in the Sinister stout has slowed right down, now taking over 4 hrs for the temp to get to 13.3°. Removed the kraussen collar yesterday and the eggy smell is much less with the stout aroma coming through nicely. Take an SG in the morning and see how it's going for day 7. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 19, 2020 Author Share Posted July 19, 2020 On 7/17/2020 at 4:24 PM, JoeB7 said: About to pitch my coopers yeast recovered from bottles. Should I room temp it B4 pitching or straight from the fridge? I'm worried it may shock the little blighters It's actually better pitching it cold straight from the fridge. This has become standard practice for me for the last five years or so and never fails. I do it with yeast starters as well, they're usually up and going in a couple of hours. Full batches take longer but generally under 24 hours. It's worse going the other way pitching warm yeast into wort that's too cool. 1 1 Link to comment Share on other sites More sharing options...
DonPolo Posted July 19, 2020 Share Posted July 19, 2020 14 minutes ago, Otto Von Blotto said: It's actually better pitching it cold straight from the fridge. This has become standard practice for me for the last five years or so and never fails. I do it with yeast starters as well, they're usually up and going in a couple of hours. Full batches take longer but generally under 24 hours. It's worse going the other way pitching warm yeast into wort that's too cool. On another point, how long do you think you can keep a trub in the fridge before it becomes inactive? I've had one in the fridge since October last year. Link to comment Share on other sites More sharing options...
Titan Posted July 19, 2020 Share Posted July 19, 2020 22 minutes ago, DonPolo said: On another point, how long do you think you can keep a trub in the fridge before it becomes inactive? I've had one in the fridge since October last year. I had one that lasted over a year with no problem reactivating. 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted July 19, 2020 Share Posted July 19, 2020 Its very variable depending on the ABV of the batch and how hoppy the batch was. Likely about 20% or less viability in my experience. You can tell by the colour and smell. If it is a light brown with patches of white then it will have some viability there. If its a dark grey and smells lile vegemite then most are dead. You will be able to fire up in a starter if you really wanted to but if its a dry yeast then it wouldn't be much more expensive to just buy another packet. 2 Link to comment Share on other sites More sharing options...
Beerlust Posted July 19, 2020 Share Posted July 19, 2020 My current little Pale Ale is going along well atm. Current SG is a couple of points higher than estimated FG but I'll be fine if it plateaus there. Tasting good from the hydrometer sample. Just added my dry hop mix of Columbus, Galaxy & Nelson Sauvin, that should make for a really nice aroma. Will likely keg it mid to late this week. I'll need the room in my fermentation fridge to chill down about 30L of water in preparation for a test run of the recirculating rapid cooling system I plan to use with my Guten 50L AG setup, that will hopefully arrive this week. If the trial run is successful, I'll look to have a go at my first AG brew soon after. I really can't wait. Cheers & good brewing, Lusty. 6 Link to comment Share on other sites More sharing options...
Pezzza Posted July 19, 2020 Share Posted July 19, 2020 46 minutes ago, Beerlust said: I'll look to have a go at my first AG brew soon after. We've finally got you on board now have we @Beerlust Lusty!?! Welcome aboard the good ship HMAS AllGrainer mate!!! Good luck with that new set-up mate... great stuff. And for future reference I do believe @Aussiekraut AK is a bit of a Guten expert... 1 Link to comment Share on other sites More sharing options...
Beerlust Posted July 19, 2020 Share Posted July 19, 2020 Thanks Burbler. Yeah Aussiekraut & a few others have been helping me over in the Guten thread. Cheers, Lusty. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted July 19, 2020 Share Posted July 19, 2020 5 minutes ago, Beerlust said: over in the Guten thread. Ah I see... you dodgy Guten Brewers have got your OWN Thread !?! ha ha ; ) Great stuff mate!! Don't think us plain old Large Stainless Steel Vessel Brewers have got our own threat : | 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted July 19, 2020 Share Posted July 19, 2020 5 hours ago, MUZZY said: After being out of stock for weeks, I finally got hold of one from Kmart recently. Used it yesterday for the first time. Absolutely worked a treat. Much simpler than the Chux method. +1 for the coffee plunger from K-Mart for the hop steeps, used mine for the first time last night and its the way to go. I got the last one on the shelves a while back and thought it about time to give it a go. Kudos to whoever it was that pointed this bit of kit out. @Titan I think it was - good work. Cheers - AL 1 Link to comment Share on other sites More sharing options...
JoeB7 Posted July 19, 2020 Share Posted July 19, 2020 Threw a basic coopers lager can with 500gr left over BE1 500gr LDM approx 400gr BE3 Boiled 2 big handfuls of my bros lucky dip hops flowers (mixed bag of chinook/cascade/PoR) around 75°C 20mins Rehydrated can yeast & Coopers recovered bottle yeast, followed @UncleStavvyadvice re:pitching temps. Suck it & see 1 Link to comment Share on other sites More sharing options...
Titan Posted July 19, 2020 Share Posted July 19, 2020 On 7/17/2020 at 11:56 AM, Titan said: Rye of the Tiger, Black Rye Tucan IPA. This pressure ferment has been going since Sunday. Will more than likely dry hop this Sunday before cold crashing. Still not sure what hops or qty, will see what i have on hand. Just dry hopped this with: 25g galaxy 20g Ekuanot 40g simco 5g of unknown that was unlabelled in the freezer. Interested to see how this turns out as this is the biggest dry hop additions i have done. 1 Link to comment Share on other sites More sharing options...
Goldcoast Crow Posted July 19, 2020 Share Posted July 19, 2020 Not what's in the fermenter, it's what's outta the fermenter, after 21 days of trials, tribulations Andrew hold ups, we have the Real Ale extra and pale ale with extra hops bottled. 31 Stubbs of each.... string mixes, very experimental batches... Link to comment Share on other sites More sharing options...
Beerlust Posted July 19, 2020 Share Posted July 19, 2020 4 hours ago, Bearded Burbler said: Ah I see... you dodgy Guten Brewers have got your OWN Thread !?! ha ha ; ) Great stuff mate!! Don't think us plain old Large Stainless Steel Vessel Brewers have got our own threat : | I considered joining your lot BB, but it takes far too long to say & type compared to "Guten". Link to comment Share on other sites More sharing options...
Goldcoast Crow Posted July 19, 2020 Share Posted July 19, 2020 1 Link to comment Share on other sites More sharing options...
UncleStavvy Posted July 19, 2020 Share Posted July 19, 2020 ACME quality invisible fermenter you've got there GC! Link to comment Share on other sites More sharing options...
UncleStavvy Posted July 19, 2020 Share Posted July 19, 2020 (edited) 7 hours ago, UncleStavvy said: Fermentation in the Sinister stout has slowed right down, now taking over 4 hrs for the temp to get to 13.3°. Removed the kraussen collar yesterday and the eggy smell is much less with the stout aroma coming through nicely. Take an SG in the morning and see how it's going for day 7. Jumped the gun and took an SG.....1.032. Its still fermenting but was expecting lower than that. Should I bump the temp up a little. Thats nowhere near ready for diacetyl rest Jumped the gun and took the reading too soon, now reading 1.018. Crazy game this Edited July 19, 2020 by UncleStavvy Link to comment Share on other sites More sharing options...
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